Home milling is a good way to make sure your flour is fresh and you know what goes into it. It's also a fun way to feed your curiosity.
The Magazine for People Who Love and Make Great Bread
What is gluten sensitivity, where did it come from, why does it seem to be everywhere today, and what we can do about it?
The Summer 2016 edition of Bread Magazine is our most content-packed issue to date: on its 110 pages, you’ll find articles about grains, gluten sensitivity, sustainable farming, home milling, the affordability of good bread, and much more.
After meeting inspiring people from master baker Jeffrey Hamelman to Bien Cuit’s Zachary Golper to mill-maker Wolfgang Mock, you’ll be wanting to bake more, experiment, and improve your craft–perhaps by making some of Jeremy Zanni’s ficelle?